JPH04158759A - Garlic composite material and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject composite material excellent in nutritive value and drug efficacy and useful as a nutritive food, etc., by preparing a garlic paste from a massive garlic and water, adding egg yellow, etc., thereto, heating the resultant mixture over a slow fire, forming a garlic composite material, granulating the resultant garlic composite material and subsequently drying the composite material. CONSTITUTION:A massive garlic are boiled together with water over a slow fire for a long time to prepare a garlic paste and egg yellow (added preferably in an amount of 10-20wt.% based on garlic) and one or more kinds of egg oils (added preferably in an amount of 4-10wt.% based on garlic) are added thereto. The resultant mixture is heated over a slow fire for a long time to obtain a paste-state garlic composite material having a lower water content. Kelp powder is added thereto as necessary and the composite material is heated over a slow fire for a long time and granulated. The granulated composite material is subsequently heat dried over a slow fire for a long time until water in the composite material is substantially evaporated, thus providing the objective composite material.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a granular garlic complex that is easy to ingest and has excellent nutritional and pharmacological effects, and a method for producing the same.

[Conventional technology]

Garlic has long been well known as a food with excellent nutritional value and high pharmacological effects, and is also used as a seasoning to enhance the taste of foods. Garlic is commonly chopped or grated and often mixed with or added to other foods.

However, although garlic may be used as a seasoning, it is difficult to consume as a nutritional food due to its strong odor and pungent taste.

[Problem to be solved by the invention]

Despite the demand for the use of garlic as a nutritious food, its use in this field has been limited due to the difficulty in ingesting it.

Therefore, in view of the problem of the difficulty of using garlic as a conventional nutritious food, the present invention has developed an excellent garlic that is easy to ingest due to its low odor and irritating taste, and further contains other active ingredients in addition to garlic components. The object of the present invention is to provide nutritious foods and their production methods.

[Means to solve the problem]

The garlic complex of the present invention for solving the above problems includes:
VF is characterized by adding at least one of egg yolk and egg oil, and if necessary, kelp powder to the garlic base, which is the main ingredient, and making it granular.

Furthermore, the method for producing a garlic complex of the present invention for solving the above problems is characterized by comprising the following steps.

b) A process of boiling garlic cloves with water over low heat for a long time to obtain garlic paste.

Mouth) Add at least one of egg yolk and egg oil to the garlic paste and heat for a long time over a simmering flame to obtain a paste-like garlic complex with less moisture, and if desired, add kelp powder and further heat over a simmering flame for a long time. The process of heating for hours.

c) A step of granulating the obtained garlic complex.

d) Then drying until the water in the composite is substantially evaporated.

The low heat used in the above process is the strength of the fire that keeps the water boiling for a minimum period of time, and the term "toro-bi" refers to the strength of the extremely weak fire that does not extinguish the flame. means.

Commercially available garlic may be used. Peel the outer skin of a garlic bulb and remove the root to make a garlic clove, which is then boiled with water. Crushing or slicing garlic during boiling is undesirable because it loses nutrients and increases odor.

Prepare the required amount of egg yolk by removing the white part of chicken eggs. In addition to being a nutrient, the egg yolk component also functions as a binder when making the garlic complex into granules.

You can use commercially available egg oil, but you can also make it as follows. First, put a predetermined amount of egg yolk into a heating container such as an earthenware pot, cover with a lid, and heat over a simmering heat for a long time. When the egg yolk is heated for a while (usually about 2 hours), it becomes lumpy, so crush it with a spatula to make it into a fine powder, and then continue to heat it over low heat for 3 to 4 hours, stirring occasionally. When the egg yolk in the container becomes tar-like, turn off the heat and leave it to stand, and the egg oil will be obtained as a supernatant liquid. Normally, 10 egg yolks will yield about 1 dog stick of egg oil.

This egg oil enhances the pharmacological effects of the garlic complex and, like egg yolk, functions as a binding agent when it is made into granules.

Commercially available kelp powder can be used as the kelp powder added if desired, but it is also possible to use ordinary dried kelp after sufficiently drying it in a drying oven or oven, and then pulverizing it into powder. .

Next, a method for producing the granular garlic complex of the present invention will be explained.

First, put a certain amount of garlic and water in a container such as a clay pot, cover with a lid, and heat over high or medium heat until it boils. The amount of water is preferably about 100 to 300 cc per 100 g of garlic. Once it boils, remove the lid and heat over low heat while stirring until the contents become a paste with the consistency of mayonnaise, for example. The moisture content of the contents in this state is approximately 50 to 70%. The heating time on a tuna flame varies depending on the amount of garlic and water, but for example, if the garlic is 16
When 00 g and 2000 cc of water are charged, approximately 4 to 7 hours are required.

Next, add egg yolk or egg oil to this paste-like garlic base, and cook while stirring until the moisture content reaches 3-8%, preferably 5-7% (not sticky to hands). Heat.

If both egg yolk and egg oil are added, they may be added at the same time, but it is preferable to add the egg yolk first, heat to some extent to evaporate water, then add the egg oil and further heat. If you want to add the egg yolk first, first add the egg yolk to the garlic base and heat with stirring until the water content becomes about 30% (soft as a marshmallow), then add the egg oil and add the above while stirring. Heat over low heat until the final moisture level is reached.

The amount of egg yolk added is about 5 to 25% by weight, preferably about 10 to 20% by weight based on the garlic. Further, the amount of egg oil added is preferably about 2 to 15% by weight, preferably about 4 to 10% by weight based on garlic.

Next, when adding kelp powder to the garlic complex of the present invention, egg yolk (and egg oil) is added to the garlic base and heated, and the garlic complex is adjusted to have a moisture content of about 10 to 15%. kelp powder is added thereto and heated over low heat while stirring until the final moisture level is reached.

This heating time is approximately 40 to 50 minutes for the above amount of garlic.
It is around 0 minutes. The amount of kelp powder added is about 0.1 to 1.0% by weight, preferably about 0.2 to 0.5% by weight based on garlic.

The garlic complex thus prepared is then granulated using an appropriate granulator to a diameter of about 5 to 6 millimeters, for example. The granular garlic composite is dried while being shaken in a heater such as an oven until the moisture in the vi composite is substantially evaporated. Drying time is usually about 5 to 6 hours. The garlic composite thus dried has a surface hardness comparable to that of a medicine tablet.

〔Example] Next, examples of the garlic complex of the present invention will be described.

Put 1,600 g of garlic and 2,000 cc of water in a clay pot, cover with a lid, and heat over high heat until it boils.

Next, the lid was removed and the mixture was heated over low heat for about 5 hours to evaporate water, thereby obtaining a paste-like garlic base.

Next, after cooling this garlic base to room temperature, about 18
0g of egg yolk was mixed well without foaming, and the mixture was stirred and heated over low heat until the moisture content was about 30%.

Next, 100 cc of egg oil was added to this garlic complex, and the mixture was stirred and heated over low heat until the moisture content was about 10%.

Furthermore, 6 g of kelp powder was added to this, and the mixture was heated over a simmering flame while stirring until the moisture content was about 5%.

The garlic complex thus obtained is 5 to 6 m in diameter.
After making it into granules, place it on a frying pan and shake it.
It was dried by heating over a distant flame until the moisture was substantially evaporated.

The obtained granular garlic complex had almost no garlic odor, had the same hardness as a normal medicine tablet, and did not have any irritating taste when eaten.

〔Effect of the invention〕

Since the granular garlic complex of the present invention has the above-described structure, it is easy to ingest with low odor and irritation, and is an excellent nutritious food containing garlic components and other active ingredients. Moreover, according to the method for producing a granular garlic complex of the present invention, the above-mentioned garlic complex can be efficiently produced.

Claims (1)

[Scope of Claims] 1) A granular garlic composite comprising a garlic base as a main component, at least one of egg yolk and egg oil, and, if necessary, kelp powder. 2) After boiling garlic cloves with water over low heat for a long time to obtain garlic paste, add at least one of egg yolk and egg oil to the garlic paste and heat over low heat for a long time to obtain a paste with less moisture. A garlic composite is prepared, and if desired, kelp powder is added and heated for a long time over a low flame.Then, the composite is granulated, and then heated over a low flame for a long time until the water in the composite is substantially evaporated. A method for producing a granular garlic complex characterized by drying.